微波提取下用HPLC测定油炸食品中的丙烯酰胺  

HPLC Determination of Acrylamide in Fried Food by Microwave Extract

作　　者：田大年[1] 汪岭[1] 丁润梅[2] 

机构地区：[1]宁夏医科大学公共卫生学院,宁夏银川750004 [2]宁夏医科大学高等卫生职业技术学院,宁夏银川750004

出　　处：《食品研究与开发》2012年第10期111-114,共4页Food Research and Development

基　　金：宁夏医科大学校级面上项目(XQ200909);2010宁夏高等学校科研项目(宁教高[2010]297号)

摘　　要：利用甲醇为提取剂,微波作用下提取食品中的丙烯酰胺,在配有二极管阵列检测器(DAD)的高效液相色谱上,采用C18反相色谱柱,流动相是甲醇∶水溶液(5∶95,体积比);流速为0.8 mL/min;进样量为5μL;响应时间:0.5 s;保留时间为5.61 min;检测波长为210 nm;柱温为40℃。用标准样品保留时间进行定性,同时以样品中目标峰的紫外光谱进一步进行确认;在210 nm波长处用外标法定量。发现丙烯酰胺在0.50μg/g～10.00μg/mL浓度范围内线性良好,相关系数R2=0.998 9,方法的检测限为0.005μg/mL,阴性加标回收率在78.7%～110.2%;油炸淀粉食品中丙烯酰胺含量在1.887μg/g～19.103μg/g,RSD%在3.15%～5.32%。Acrylamide was extracted by methanol under microwave.High performance liquid chromatography（HPLC） equipped with diode array detector（DAD） and C18 reversed phase column was employed for detection of acrylamide using methanol：water（5∶95） as the mobile phase with 0.8 mL/min flow rate at column temperature of 40 ℃ and the injection volume was 5μL,response time 0.5 s,retention time 5.61 min,wave length 210 nm.Qualitative analysis of acrylamide was based on its retention time according with the standard sample and on its ultraviolet spectra surveyed by DAD.Quantitative analysis was carried out at a wavelength of 210 nm and the external standard method was used.The results showed that calibration curve showed good linearity in the range of 0.50 μg/mL-10.00 μg/mL（R2=0.998 9）.The detection limit of acrylamide is 0.05 μg/mL.The recovery is higher than 78.7 %,and below 110.2 %.Acrylamide in fried food were in the range of 1.887 μg/g-19.103 μg/g,RSD were 3.15 %-5.32 %.

关 键 词：微波提取 丙烯酰胺 油炸食品 高效液相色谱 

分 类 号：R155.5[医药卫生—营养与食品卫生学]